As its subtitle says, the goal of the new cookbook 6 Ingredient Solution (America’s Test Kitchen/HarperCollins, $29.95) is How to Coax More Flavor From Fewer Ingredients — and that should strike a chord with many a hurried cook. We often face a refrigerator that lacks a few things and forces us to adapt a familiar recipe to suit what’s on hand, so this book should help many of us whip up dinner with less stress and better flavour.

For this recipe from the excellent cookbook, all you really need are the lamb chops and zucchini. You could substitute another cheese for Parmesan and use whatever herb you have on hand.

1 pound zucchini

1 tablespoon fresh lemon juice

Salt and pepper

2 tablespoons chopped fresh mint or basil

4 tablespoons extra-virgin olive oil

Shaved Parmesan cheese

8 rib or loin lamb chops, 4 ounces (125 g) each

Use a vegetable peeler or mandoline to shave the zucchini into thin ribbons. Drizzle with lemon juice and season with salt, freshly ground pepper, chopped mint, 3 tablespoons of the oil, and the cheese, and arrange on a serving platter.

Trim fat from chops and rub with the remaining 1 tablespoon oil and sprinkle with salt and pepper.

Charcoal grill: Open bottom vent and light large chimney starter filled with charcoal briquettes. When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

Gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Place lamb chops on grill and cook (covered if using gas) until well browned on both sides and meat registers 120 to 125 degrees F (50 C) for medium-rare, 2 to 4 minutes per side. Transfer chops to a platter, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Serve with zucchini salad.

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